Chicken Tenders

Crispy, flavorful fried chicken tenders marinated in buttermilk and lightly seasoned for a perfect homemade treat.

Prep Time 10

Cook Time 25

Total Time 1 35

Servings 14 servings

2 cups buttermilk
1 teaspoon sriracha
2 pounds boneless skinless chicken breast tenders or 4 medium boneless skinless chicken breasts sliced into tenders
2 cups all-purpose flour spooned and leveled
2 tablespoons cornstarch
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 teaspoon onion powder
1/2 teaspoon baking soda
1/2 teaspoon smoked paprika
4 large eggs room temperature, beaten
6 cups vegetable oil for frying
dipping sauce of your choice optional

In a small bowl, whisk together 2 cups buttermilk and 1 teaspoon sriracha until smooth.
Place chicken tenders (about 2 lb) in a gallon-size resealable bag or 1‑gallon container and pour in the buttermilk mixture to coat. Seal and refrigerate for 1 hour.
In a large shallow bowl, whisk together 2 cups all-purpose flour, 2 tablespoons cornstarch, 2 teaspoons kosher salt, 1 teaspoon cracked black pepper, 1 teaspoon onion powder, 1/2 teaspoon baking soda, and 1/2 teaspoon smoked paprika.
In a medium shallow bowl, beat 4 large eggs with a fork until combined.
Pour about 6 cups vegetable oil into a 5–6 quart Dutch oven and heat over medium-high until it reaches 350°F on a thermometer.
Line a baking dish or platter with paper towels for draining the cooked tenders.
Using tongs, remove one marinated tender at a time, dredge in the flour mixture, then dip in the beaten eggs, and dredge again in the flour mixture to fully coat. Repeat with remaining tenders and discard the used marinade.
Carefully add 3–4 tenders to the hot oil without crowding and fry for 4–5 minutes, turning if needed, until golden brown and cooked through.
Transfer cooked tenders to the paper towel–lined dish to drain. Continue frying remaining tenders, keeping an eye on oil temperature and adjusting heat to maintain 350°F.
Serve the chicken tenders hot with your favorite dipping sauce or white gravy.